Miso soup

Quick and easy

Japan

Main course
4 persons
30
Mild

A Japanese breakfast is really not complete without miso soup, but miso soup is also often eaten at lunch and dinner. It is super easy to make authentic Japanese miso soup at home and it is also very healthy.

Ingredients

- 4 tablespoon White Miso Soup Paste

- 1 packet Firm Silken Tofu (Tetra Pak)

- 50 g Wakame Dried Seaweed

960 ml Water

10 g Kombu (kelp)

1 Spring Onion

Preparation method for Miso soup

Prepare the dashi
Clean the kombu with a damp cloth. Soak the kombu in 960ml water for 30 minutes. This is how you get kombu dashi.
Place kombu dashi in a saucepan and bring to a slow boil over medium-high heat. Discard the kombu just before cooking. Leaving the kombu in the pan will make it slimy and leave a bitter taste.
Bring the dashi to a boil and bring to a simmer (do not boil).
Place 4 tablespoons of miso in a ladle and allow to dissolve in the dashi. If you accidentally added too much miso, thin the miso soup with dashi.
Add the tofu and soaked seaweed after the miso is completely dissolved to avoid breaking the tofu as you stir in the miso. Heat the miso soup until just hot but not over boiling!